I’m in awe. I’m in awe, and I’m grateful, and I’m bubbling with delight. Would you like to know why? (No, the universe didn’t drop a round-the-world plane ticket into my lap, although Qantas did inform me today that I have enough Frequent Flyer points for a one-way trip to New York. One-way. Yeah, thanks for that brutal taunting of my desires, Universe.)

No, the reason that my heart is the colour of smiles right now is you. All of you. For embracing, cheering, and laughing with (rather than at) me in yesterday’s post. You see, a few hours after writing and scheduling that tale of cartwheeling around my living room (and taking self-timed photos of said cartwheeling which, I might add, is harder than you’d think), I started fretting.

What if you all rolled your eyes, scoffed, and didn’t ever come back? I know people who would cut me down with a mere few scythe-like words were I to suggest cartwheeling in their presence. Maybe I was only setting myself up for ridicule by showing you one of the ways I search and reach for laughter to fight off the anxiety, the sharp edges, and the shadows that accompany living? Maybe I shouldn’t post it?

I’m so glad I did. When I finally built up the courage to read and reply to your comments, each one made my heart soar a little higher. You didn’t make fun; you laughed and supported. (Well, you didn’t support the bubblegum ice cream. You chastised me for that. However, I deserved it, and so I’m grateful to you in that regard as well.)

After yesterday’s post, several of you even went so far as to suggest (in comments or private messages) that I write a book. To me, that suggestion = *heel click*. So very, very many heel clicks. I only wish I knew where to start, and how to start, and what to start. But maybe. Maybe, maybe, with your support, I could.

For the moment, though, to thank you for your amazingness and wonderfulness and sparkliness and the way-you-make-me-giggle-ness, I’m dedicating these delicious no-bake vegan high-raw Anzac biscuit truffles to you. I came up with the idea of taking the standard Anzac biscuit and turning it into a summer-appropriate, vegan and raw-ish sweet heavenly treat one day while walking home from work, and found I couldn’t rest until I’d made it happen.

I took the core Anzac biscuit flavours of oats, coconut, and golden syrup, and then played around with my no-bake vegan chocolate chip cookie dough truffle recipe until I had something that shimmered like an Anzac biscuit but had more depth, more richness, and more caramelly-coconutty-oaty-sweetness.

I hope you like these treats as much as I like you.

No Bake Anzac Truffles

1/2 cup (120g) cashews

1/3 cup (30g) sesame seeds

1/3 cup (30g) desiccated coconut

2/3 cup (60g) rolled oats

pinch sea salt

1/3 cup golden syrup (can use maple syrup or agave for a truer raw status, but the flavour will be less Anzac-like)

2 tsp vanilla

Place the cashews, sesame seeds, coconut, oats, and sea salt in a food processor and pulse until finely chopped.

Add in the golden syrup and vanilla and pulse until the mixture clumps together and can be rolled into balls (you can add a teensy bit of water if needed).

Roll into balls and store in the fridge (or the freezer, but you’ll want to let them come to room temperature in that case).

Take a bite, consider that these aren’t yo grandmama’s Anzac bikkies, but that they’re mighty tasty and addictive all the same.

ANZAC cookie dough is the most delicious cookie dough I have ever eaten. Each time I make the cookies I try to freeze some of the dough for later baking but I almost always finish the frozen dough. Cashews and sesames are nice additions but I wonder whether it can still be called ANZAC?

Well, I’m calling ’em Anzac until someone slaps me with a lawsuit 😉 Oooh, I love the idea of freezing cookie dough! I know you probably mean to bake with later, but I’m imagining having cookie dough on hand to eat for breakfast…

Anzac biscuits were one of the first recipes I made on my blog, and I thought they were delicious! I am soooooo going to try these truffles! (At first I was sure you’d put crushed Anzacs in them, so glad you didn’t!). 🙂

Oh, how lovely! I’ve still never made normal Anzac biscuits here 😛 I really hope your kids like these! I think I would have loved these in my lunchbox as a kid; a nice finish to my vegemite sandwiches 🙂

#1 Thank you so much, my darling.
#2 You should absolutely choose a recipe from my blog for me to make for you. Please?
#3 (Because I’m crazy like that, adding my own number) Remember you are amazing. Smoothie date soon xo

Ooh. You are the queen (unless you’d rather be a princess?) of no bake full-of-deliciousness balls! And never doubt that cartwheels and fun and general playing will always, always be received with open arms by me 🙂 Also don’t doubt that if you write a book, I will buy it! What an exciting notion.

Teehee, thank you Kari! Want to be my lady-in-waiting? 😛 Wait, no, we need something more equal. My fellow princess/queen 🙂 And thank you! Now I can feel sure at least two people would buy a book by me. My mum and you. 😉

Hehe, I saw the evil bubblegum ice cream for the first time on Wednesday night (while scanning for mango ice cream that doesn’t cost an arm and a leg …), made me think of cartwheels and for a second I couldn’t think why – then I nearly laughed out loud in the middle of the supermarket (still trying to work out whether that’s a good thing or not).

Am going to have to add these to my ever growing list of recipes to try, they sound delicious!

If you write from your heart, telling your stories with passion and verve you are always going to have happy readers. And if you want to write a book, then just start. Don’t worry about if you have started at the beginning, you could start at the end and construct it in reverse, or do bits and pieces and get them together eventually, you just need to write. A friend of mine is an author and that is her advice. As she says, everyone thinks about being a writer, but to be one you just have to start.

Lisa, thank you. That is such amazing, incredible, helpful advice. I need to take a deep breath and just. start. writing, and see what happens from there. That said, I truly can’t start anytime this weekend or coming week, but hopefully next weekend I’ll come back here, read your comment, and get myself going 🙂

You are indeed a genius. I am in awe of your awesomeness. And…. I cannot imagine my world with you not in it. 🙂 You totes write from the core of you and that cuts through. You bring smiles to the blogging community, if peeps dont get your humor, then they simply do not belong in your world.
Great recipe. I cant wait to try. Mmmmmm!

Anna! I can’t even think what to say, because thank you doesn’t express enough how wonderful you are and have made me feel. Although you *have* made me brim up and now I have to re-apply my eyeliner, which isn’t entirely helpful before a concert 😉 Hugs darling!

Darling I thought you’d know by now that the risky posts only make us love you even more!!!
I’m sure the self timed photos were very difficult – I applaud you for that. 🙂
Now as a thank you gesture you are trying to kill me with gluten!! Just kidding – I’d use quinoa flakes instead of oats.
Yes one day you will write a book and it will be extremely fulfilling for you and deeply touch your readers.

Dearest Margaret, thank you. You’ve reminded me that I should have more faith, but I promise it’s not a lack of trust in you wonderful people but old insecurities within myself! 🙂

Teehee, yes, there were quite a few photos with just a leg in the corner or nothing in shot at all 😛 Quinoa flakes would be fantastic! I used to use those for breakfast all the timee. I’ll do my best to create something with quinoa soon, just for you 🙂

I was just thinking about you because I was in the kitchen attempting to make a mixed berry ice-cream in my Vitamix! I used yoghurt, Medjool dates and frozen mixed berries. I used my usual non-measure approach to cooking and I’ve had a failure!! I used too much yoghurt and not enough berries – therefore it became a smoothie – it just didn’t freeze!
It did make a delicious smoothie but I’ve used plan B: I poured it into a container and popped it in the freezer.
I should have frozen a whole lot of strawberries when they were really cheap a few weeks ago! I’ll definitely be freezing nectarines and peaches this year!

Ah yes, as someone who never measured her smoothies, I often found that one day my creations would be have a perfect thick texture and flavour, and another day my reaction would be more like “oh fiddlesticks… do I really have to drink the whole glass?” 😛 At least the combination of yoghurt + dates + berries could never not be delicious, whatever the texture! Have you tried blending the frozen smoothies mixture? I know some people freeze such creations in ice cubes on purpose, with the intention of blending it to ice cream later. If that makes sense!

I want to freeze plums. Delicious, delicious plums 🙂 Surely grapes would work well too? Maybe?

those no bake balls are a great idea! now maybe you could write a book while doing cartwheels and set up your photo timer to record that – that would be impressive 🙂 Ok that is really silly – but I am sure you would write a highly entertaining book! (Actually I am already impressed that you got a photo of yourself doing cartwheels with your photo timer)

Thanks Johanna! Somehow I don’t think I’m quite talented enough to write a book while cartwheeling, but I could give it a go, just for you 😉 I wonder if any publisher would want me to write a cookbook of no-bake balls peppered with odd anecdotes?!

Many many heel kicks right back at you. You’re one of the most intelligent, hilarious, sparkly (yes, you sparkle) ladies I know. & you write with such wit & warmth, & your stories so often (ie when they’re not serious) make me lol. & I never use the term “lol”, but they do. I would buy your book. I know you’ll write one day, maybe being paid to travel, write & eat chocolate? Thanks for these truffles. I recently made my own truffles, inspired by your frequent truffle/ball brilliance.
Heidi xo

Heidi-Heidi-Heidi! *hugs your comment to my chest to ward off future anxieties* Thank you my darling, for your incredible support and wonderful friendship. These words mean the world to me. I may have to make you that cashew fig butter regardless of what the future holds 😉

I knew I’d like your blog when I saw your about bit with the genius use of nincompoop, brilliant word, then I read the cartwheel post and liked it even more… and this truffle recipe is the icing on the cake! I agree with you, hurrah for interactions – and I’ll definitely be back 🙂

My dear friend, I have no idea if an Anzac Attack is something I should understand implicitly as an Aussie, or if it’s simply a brilliant alliterative concoction from your fabulous mindhead. Either way, I can assure you that I have never nor will ever like bubblegum ice cream either. Perhaps my having bought the ice cream despite that fact was an Anzac Attack? No, I don’t think that makes any sense at all.

I am definitely going to have to try these. I made your maple syrup berry muffins and they were awesome. I stashed ’em in the freezer and took two to work each day and they were lovely. And since I detest my current job, they cheered me up each day too! BTW, I don’t think you should fret with anything you post, your followers adore you and your posts. And, you know what? Over the last couple of years, I joined and quickly left some online food type forums that were attached to tv shows, because the nasty comments were a sickening disgrace to me. But I have found without exception so far that food bloggers seem to be a wonderful, loving, caring, supportive group of people. I think too, there are so many blogs and so little time, we all only follow the blogs of those whom we find some common point of interest or enjoyment in their style. And you style is lovely, warm, funny, entertaining, clever and informative. What is not to love? So, go forth and share with us all whatever you will! And hurry up with that book 🙂

Right now, I feel like the phrase “walkin’ on sunshine” was made for me. I can’t believe all the magical words and incredible support I’ve found in this post today (and, as you say, in the food blogger community in general). Thank you so much, my wonderful nearby friend! Your support, and particularly your support of me remaining true to myself in all that I write, means so much.

I am sorry to hear about the job situation, though. Bah, humbug to whatever it is that is making work unhappy for you! I’m so honoured that my muffin recipe helped, though 🙂

[…] so far, I thought it was time the sweets had a turn. These came from Hannah’s genius Anzac biscuit truffles, which I made, loved and devoured a couple of weeks ago. As I was making/devouring the second (or […]

[…] pies (and the day isn’t over yet…), but I thought it might be fun to try making her Anzac truffles and her chocolate and cherry truffles as well. Anyway, as I was out and about getting my mince […]

[…] here), when I remembered Hannah’s brilliant Wellness Weekend submission from this week, for No-Bake Anzac Cookie Truffles. I loved her concept and it suddenly struck me: who says there has to be chocolate in every […]

Good onya love, flying the flag for Oz. Mind you with our economy at the moment you are probably better off not living here mate! But your site is fantastic, love it. The recipes look beautiful, and I have notice you have covered all the necessities in life, chocolate, travel, desserts, but you have left out vegemite!!….Lol. All the best. 😉

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About

Hannah. Writer, editor, firm believer in socks, gin, laughter, buttered toast, cheesecake, and semicolons. Currently back in Canberra after two years living in Canada; heart tingling to see what happens next.